Chimichurri Grilled Chicken Thighs

These chimichurri grilled chicken thighs are guaranteed to become a new favorite in your outdoor grilling rotation. The zesty, herbaceous marinade comes together in minutes in your blender, so it's easy to make everything ahead of time and then toss the chicken onto the grill whenever you're ready to eat.

Prep Time 5

Cook Time 12

Servings people

Calories 382 kcal

5 from 5 votes

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Equipment

Blender or food processor
Grill or grill pan

Ingredients

1 cup olive oil
1 cup fresh cilantro (stems removed)
1 cup fresh Italian parsley (stems removed)
2 tablespoon fresh oregano leaves (packed)
3 tablespoon minced garlic
1 medium shallot (chopped)
¼ cup lemon juice
2 tablespoon red wine vinegar
1½ teaspoon kosher salt
½ teaspoon crushed red pepper
2 lb boneless, skinless chicken thighs

Instructions

Place the olive oil, cilantro, parsley, oregano, garlic, shallot, lemon juice, vinegar, salt and red pepper in a blender or food processor.
Blend until smooth, stopping to scrape down the sides of the blender as necessary.
Place the chicken thighs in a medium bowl or a zip-top bag. Add the chimichurri marinade and turn the chicken to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least two hours, turning occasionally.
Heat your grill or grill pan to medium high. Grill the chicken, turning once, until chicken is browned on both sides and cooked through, 10-12 minutes. Serve hot!

Video

Notes

The chicken thighs can be placed in the marinade for up to 8 hours if you want to prepare them in advance.
The marinade itself can be made up to three days in advance and stored in the refrigerator, covered.
Chimichurri marinade is also great on steaks, shrimp, pork, fish and grilled vegetables.

Nutrition

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